Grilled Vegetable and Fontina Panini

These Italian sandwiches can be made using a grill pan or an indoor grill.

Ingredients

Cooking spray

1 small eggplant, sliced crosswise into 1/4-inch slices

1/2 cup bottled roasted red bell peppers, cut into strips

1/4 cup fat-free zesty Italian dressing

1 garlic clove, minced

1/4 cup chopped fresh basil

1 (8-ounce) loaf ciabatta

4 ounces fontina cheese, sliced

Nutritional Information

Calories 312

Caloriesfromfat 34%

Fat 11.7g

Satfat 5.9g

Protein 13.7g

Carbohydrate 40.5g

Fiber 5.1g

Cholesterol 33mg

Iron 2.3mg

Sodium 885mg

Calcium 179mg

Calories 312

Caloriesfromfat 34%

Fat 11.7g

Satfat 5.9g

Protein 13.7g

Carbohydrate 40.5g

Fiber 5.1g

Cholesterol 33mg

Iron 2.3mg

Sodium 885mg

Calcium 179mg

How to Make It

Step 1

Heat a grill pan over medium-high heat; coat pan with cooking spray. Coat eggplant slices with cooking spray, and place in pan. Cook 4 to 5 minutes on each side or until tender.

Step 2

Combine eggplant and next 4 ingredients in bowl, tossing to coat.

Step 3

Slice ciabatta loaf in half lengthwise, cutting to, but not through, other side.

Step 4

Arrange vegetable mixture evenly over bottom half of bread; top with cheese and top half of bread. Cut into 4 equal servings.

Step 5

Place sandwiches in grill pan over medium-high heat. Place a piece of foil over sandwiches; top with a heavy skillet to press sandwiches. Cook 2 minutes. Turn sandwiches; replace foil and heavy skillet. Cook 2 minutes or until golden brown and cheese is melted. Serve immediately.